Oktoberfest

3-B Oktoberfest/Märzen
Author: Kevin Kozlen
Date: 8/6/2011

Size: 10.0 gal
Efficiency: 74.63%
Attenuation: 78.0%
Calories: 199.09 kcal per 12.0 fl oz

Original Gravity: 1.060 (1.050 – 1.057)

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Terminal Gravity: 1.013 (1.012 – 1.016)

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Color: 12.14 (7.0 – 14.0)

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Alcohol: 6.15% (4.8% – 5.7%)

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Bitterness: 26.6 (20.0 – 28.0)

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Ingredients:

10.0 lb Maris Otter Pale Ale Malt
10.0 lb Munich Malt
2.0 lb Munich Malt Dark
1.0 lb German CaraMunich I
2.0 oz Willamette (4.8%) – added during boil, boiled 60 min
1.6 oz Ultra homegrown (3.0%) – added during boil, boiled 30 min
.5 oz Tettnanger (4.8%) – added during boil, boiled 15 min
2 tsp Irish Moss – added during boil, boiled 15 min
2.0 ea WYeast 2124 Bohemian Lager™

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Notes

Started with 8.5 gallons of mash water (4 gallons distilled water, 4.5 gallons of Bloomington water)
Step mash:
Protein rest: 126 F for 20 minutes
Beta Sacch Rest 150 F for 25 minutes
Alpha Sacch Rest 158 for 60 minutes
Mashout with 6.5 gallons sparge water at 170 F (3 gallons distilled water 3.5 gallons Bloomington water)
Started boil with 12 gallons of wort at 14 Brix (1.055)
Ended boil and putinto carboys, ended with about 10 gallons
Brix of wort 15 in one and 15.2 in other (1.060 SG)
Put into freezer to cool to 52 degrees overnight.
Pitched half smack pack of Wyeast 2124 Behemian Lager yeast into each carboy 2 days after putting in cooler. Smack pack didn’t seem to inflate much.
Pitched half smack pack of Wyeast 2124 Behemian Lager yeast into each carboy 5 days after putting in cooler. This smack pack did seem to inflate after a couple hours.

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